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High in fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
151
KCAL / 100G
Carbs
22.4g
· 57%
Protein
7.6g
· 19%
Fat
4.1g
· 24%
Fiber
6.3g
Vitamins
Folate
92µg · 23% DV
B1
0.16mg · 13% DV
B6
0.1mg · 6% DV
B2
0.06mg · 5% DV
Minerals
Phosphorus
142mg · 20% DV
Magnesium
52mg · 12% DV
Iron
2mg · 11% DV
Sodium
245mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.32g
MONOUNSATURATED
1.04g
POLYUNSATURATED
0.46g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Buttered Black Sea white beans contain 151 calories per 100 g.
A 100 g serving provides 7.6 g of protein.
They contain 22.4 g of carbohydrates per 100 g. Consider the portion size when fitting them into your carbohydrate target.
They provide 6.3 g of fiber per 100 g. Their fiber content can help make a meal more filling.
Their glycemic index is 31, which is in the low glycemic index range.
They provide 151 calories, 7.6 g of protein, and 6.3 g of fiber per 100 g. Whether they fit your diet depends on your overall calorie and carbohydrate goals and serving size.
Yes, they are suitable for vegetarian diets. They also fit omnivore, flexitarian, Mediterranean, and gluten-free eating patterns.
Based on the provided dietary information, they are compatible with a gluten-free diet. However, they contain dairy.
Yes. They contain dairy, so they are not suitable for people with a dairy allergy.
They contain 4.1 g of fat per 100 g. The fat comes from the butter, and total intake depends on the serving size.
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Nutrition data compiled from USDA FoodData Central and scientific sources.